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Easy Make-Ahead Breakfast Egg Muffins with Vegetables

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These easy make-ahead breakfast egg muffins with vegetables are quick, nutritious, and perfect for busy mornings. They combine fluffy eggs with crisp-tender veggies and cheese for a delicious and satisfying start to your day.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup (60 ml) milk or cream (whole milk recommended; almond or oat milk for dairy-free)
  • 1/2 cup finely chopped bell peppers (red or yellow)
  • 1 cup roughly chopped baby spinach (or kale or Swiss chard)
  • 1/4 cup finely diced onion (yellow or sweet onion; scallions optional)
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or blend)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Olive oil or non-stick spray (for greasing muffin tin)
  • Optional herbs and spices: smoked paprika, garlic powder, fresh parsley, chives

Instructions

  1. Preheat your oven to 350°F (175°C) and allow it to fully heat, about 10 minutes.
  2. Prepare the vegetables by finely chopping bell peppers, onions, spinach, and halving the cherry tomatoes. Thaw and drain frozen veggies if using.
  3. In a medium bowl, whisk together 8 large eggs and 1/4 cup (60 ml) milk or cream until fully combined and slightly frothy.
  4. Stir in salt, pepper, and any optional spices like smoked paprika or garlic powder. Taste to check seasoning.
  5. Fold in the chopped vegetables and 1/2 cup shredded cheese gently until evenly distributed.
  6. Grease a 12-cup muffin tin liberally with olive oil or non-stick spray.
  7. Pour the egg mixture evenly into each muffin cup, filling about 3/4 full.
  8. Bake for 20-25 minutes, checking after 18 minutes. Muffins are done when set, slightly golden on top, and a toothpick inserted comes out clean.
  9. Let muffins cool in the tin for 5 minutes, then loosen edges with a knife and transfer to a wire rack.
  10. Serve immediately or cool completely and store in an airtight container in the fridge for up to 5 days.

Notes

Pre-cook denser vegetables like onions or bell peppers for a couple of minutes to reduce moisture and enhance sweetness. Let the egg mixture rest for 5 minutes before baking to meld flavors and reduce bubbles. If tops brown too quickly but centers are not set, cover loosely with foil halfway through baking. Avoid over-whisking eggs to prevent rubbery texture. Use silicone muffin cups for easy cleanup and no greasing.

Nutrition

Keywords: egg muffins, breakfast, make-ahead, vegetables, easy breakfast, meal prep, healthy breakfast

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